DIRECTIONS

Filling: Pre-heat oven to 375°. Combine sugar, corn syrup, eggs and vanilla in a large mixing bowl and whisk by hand or beat with a mixer until smooth. Add the butter gradually, mixing constantly.

Sprinkle 1 cup of pecans to each unbaked pie shell. Pour the filling over the pecans, filling to within 1/2" from the top. Bake for 20 minutes. Lower oven temperature to 350° and bake for an additional 40 minutes or until set.

Crust: Mix the all-purpose flour, cake flour, sugar and salt in a large stainless steel bowl. Stir in the egg yolk. Cut in the cold butter and shortening with a pastry cutter or 2 knives to make crumbs the size of small peas.

Add a third of the ice water at a time and squeeze together by hand to make a dough that is sticky and slightly moist but not too wet. Do not over-mix the dough; having small pieces of butter visible in the dough is fine. Shape into two equal portions, wrap in plastic wrap and chill for 2 hours or longer.

Place one portion of the dough at a time on a floured surface and sprinkle with a small amount of flour. Roll into a circle three inches larger than the top of an 8-inch pie pan; flip the dough several times while rolling to ensure an even thickness. Sprinkle the rolling surface and rolling pin with additional flour if necessary to prevent sticking. Roll the dough around the rolling pin then unroll it into the pie pan. Pat gently into the pie pan and trim the edges, patching any tears with the trimmings if necessary. Flute the edge. Repeat the process with the remaining dough. Chill slightly in the refrigerator.